Stuffed Mushrooms With Pecans

Stuffed Mushrooms With Pecans
Photo by Beth Dreiling-Hontzas


  • 2 garlic cloves, minced
  • 2 shallots, minced
  • 1 teaspoon salt, divided
  • 2 medium leeks
  • 2 tablespoons chopped fresh basil
  • ¼ cup fine, dry breadcrumbs
  • ½ cup grated Parmesan cheese
  • + 4 more ingredients
    • ¼ cup pecans, chopped
    • Garnish: fresh basil sprigs
    • 2 tablespoons olive oil
    • 1 (16-oz.) package fresh mushrooms (about 24 medium-size mushrooms)

1. Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand. 2. Rinse mushrooms, and pat dry. Remove and discard stems. Place mushrooms, upside down, on a wire rack in an aluminum foi...

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